SUPER ACAI BOWL
(one serving)
TIME: 5 MIN

 1 ACAI PACKAGE
½ BANANA
2 CUBES FROZEN SPINACH
50ML ALMOND MILK
1 SCOOP PROTEINPOWER
SMALL HANDFUL RASPBERRIES
SMALL HANDFUL BLUEBERRIES
2 TBSP HOME MADE GRANOLA 

Blend acai, banana, spinach, protein powder and almond milk together.

Top your bowl with some rasp- and blueberries and 2 TBSP of your home-made granola.

GREEN GODDESS AVOCADO TOAST
(one serving)
TIME: 5 MIN 

1 SLICE RYE BREAD
½ AVOCADO (you need the other half on Saturday)
15G MICROGREENS
1 TSP HEMP SEEDS
1 TSP PUMPKIN SEEDS
SALT & PEPPER 

I always love to toast my rye bread but this is optional.

Load your toast with mashed avocado, top it with some microgreens and sprinkle with pumpkin seeds, hemp seeds, salt & pepper.

LUNCH & DINNER RECIPES

SUPER GREEN SOUP
(this recipe is enough for two servings, freeze in half of the soup and warm up for your dinner on Saturday)
TIME: 40 MIN 

1 BROCCOLI in small florets
2 HANDFULS SPINACH
1 CAN CANELLINI BEANS drained and rinsed
4 GARLIC CLOVES

1 ONION
2 TSP GROUND CUMIN
2 LEMONS
OLIVE OIL
600ML WATER
SALT & PEPPER 

Place a pan over medium heat and add some olive oil. Once warm add garlic, cumin, salt & pepper, cook for 5 – 10 minutes until soft.

Add broccoli and cook until tender, about 10 – 15 minutes.

Add the rest of the ingredients and bring the whole things to the boil, before cooking for a final 10 minutes.

Once cooked, blend the soup until smooth.

QUINOA TEMPEH SALAD
(save one portion for your lunch tomorrow)
TIME: 40 MIN 

100G QUINOA
160G TEMPEH
100G SUGAR SNAPS
200G BIMI
1 ONION
1 AVOCADO
1 LEMON JUICE
3 TBSP SOY SAUCE
1 TSP SRIRACHA SAUCE
2 TBSP SESAME OIL 

Cook quinoa according to package instructions.

Cut the tempeh and add half of the marinade/dressing to the tempeh to marinate. You use the other half later.

Meanwhile, chop onion and cut the bimi in to bite size pieces. Heat oil in large skillet over medium high heat and fry the onion for a couple minutes. Add broccoli and fry for another few minutes, then add the sugar snaps and fry until everything is crisp-tender.

Heat olive oil over medium-high heat in a nonstick skillet. Add marinated tempeh to the skillet and cook 5 – 10 minutes until browned and heated through.

When everything is ready, add quinoa to a bowl together with the veggies and the tempeh. Serve with some mashed avocado and sprinkle with the left-over dressing and some lemon juice.

ROASTED CARROT LENTIL SALAD WITH CAHEW CREAM
(save one portion for your lunch tomorrow)
TIME: 50 MIN 

1 CAN GREEN LENTILS
3 CARROT
1 CAN BLACK BEANS
70G WATERCRESS
2 RED ONION
30G PINE NUTS
HANDFUL SPINACH
150G CASHEW
½ LEMON
1 TBSP NUTRITIONAL YEAST
PINCH SALT & PEPPER
5 TBSP WATER 

Preheat oven to 180C.

Peel the carrots and slice them. Peel the onions and roughly chop them into sixths.

Place both in a baking tray with the spices, olive oil and lots of salt & pepper. Roast in the oven for 30 min.

Heat a pan and dry fry the pine nuts for a few minutes until starting to brown, then leave these aside to cool.

To make the cashew cream simply blend the cashews, lemon juice, nutritional yeast, salt, pepper and water in a high-speed blender until totally smooth.

When the vegetables are cooked, drain and rinse the beans and lentils then add to a pan over a gentle heat to warm through slightly.

Stir in the carrots and onion and season with salt & pepper. Remove the pan from the heat, stir through the watercress and plate up the salad. Sprinkle with pine nuts and some generous dollops of cashew cheese.

ROASTED SWEET POTATO AND TOFU KALE SALAD
(save one portion for your lunch tomorrow)
TIME: 35 MIN 

2 SWEET POTATO cubed
160G TOFU cubed
4 HANDFULS KALE
150G CHERRY TOMATOES
PINCH CINNAMON
1 TSP CUMIN
1 TSP PAPRIKA POWDER
SALT
LEMON JUICE
2 TBSP TAHINI
1 TBSP SESAME OIL
1 TBSP SOY SAUCE / TAMARI 

Preheat oven to 200C.

Toss sweet potato cubes with some olive oil in half of the spices and add a pinch of cinnamon and salt. Bake for about 30 min.

Cut tofu into cubes and add to a baking sheet. Toss with the other half of the spices and some olive oil, bake for about 20 min.

While sweet potatoes and tofu bake, make the dressing (tahini, sesame oil and soy sauce) and add lemon juice. If the dressing is too thick you can add some water. Massage the kale with the dressing – rubbing the dressing into the leaves so they soften.

Add tofu, sweet potato and cherry tomatoes to the kale and give everything a good mix.

COURGETTE CHICKPEA & SPINACH CURRY
(save one portion for your lunch tomorrow)
TIME: 45 MIN 

1 COURGETTE
1 CAN CHICKPEAS
1 ONION
1 GARLIC CLOVE
1 CAN COCONUT MILK
2 TBSP CURRY POWDER
2 HANDFUL SPINACH
LEMON JUICE
SALT & PEPPER
100G QUINOA 

Cook quinoa according to package instructions.

Slice the garlic and onion. Place them in a large pan with a drizzle of olive oil, lots of salt and pepper. Sauté for 5 minutes or so until they soften. Add spices and fry for a couple more minutes before adding the chickpeas and courgette. Let them cook for five minutes before adding the coconut milk.

Bring to a boil, simmer for a few minutes, until the courgettes are tender. Then turn down the heat, stir through the spinach and allow it to wilt.

Finally add the lemon juice and serve with the quinoa.

CAULIFLOWER CHICKPEA TACOS
(save one portion for your lunch tomorrow)
TIME: 50 MIN 

1 CAN CHICKPEAS drained and rinsed
1 CAULIFLOWER cut into bite-sized pieces
1 RED ONION chopped
1 RED BELL PEPPER chopped
2 TBSP OLIVE OIL
WHOLE WHEAT WRAP
150G CHERRY TOMATOES
1 AVOCADO
2 TBSP HUMMUS
2 TSP CHILI POWDER
1 TSP CUMIN
1 TSP GARLIC
PINCH OF SALT

Preheat oven to 200C.

Spread cauliflower, chickpeas, onion and bell pepper on a rimmed baking sheet. Drizzle with olive oil, sprinkle with the spices and some salt. Stir to coat all ingredients with spices and oil. Spread into an even single layer.

Bake for 20 minutes, stir and continue baking for 10 – 15 minutes or until cauliflower is tender and chickpeas are crispy.

Spread some hummus over a wrap. Fill with cauliflower chickpea mixture, add some cherry tomatoes and top with some avocado.

SNACKS

SWEET POTATO TOAST
(use half of the ingredients, you need the other half to make the sweet potato toast on Friday)
TIME: 25 MIN 

1 SWEET POTATO
4 TBSP HUMMUS
1 AVOCADO 

Preheat oven to 200C and line a baking sheet with parchment paper to help prevent sticking.

Slice the ends of the sweet potato off, then cut it lengthwise into ½ inch thick slices. Arrange the slices in a single layer on the baking sheet, no oil needed (use half of the sweet potato, the other half is for Friday).

Bake until the slices are tender, roughly 20 minutes. You should be able to easily pierce them with a fork when they’re ready, but you don’t want them so soft that they’ll collapse when you add toppings.

Remove from oven and allow to cool slightly. Spread 2 tbsp hummus on toast and top with ½ of the avocado.   

DETOX PROTEIN SHAKE
(one serving)
TIME: 5 MIN

200ML WATER
1 SCOOP VANILLA PROTEIN POWDER
2 CELERY STICKS
LEMON
HANDFUL SPINACH
GINGER 

Blend everything together and your shake is ready to drink.